Jamie Oliver’s brilliant pasta tip (Image: Getty)
If you’re looking to take your pasta game to the next level, ’s latest tip could be your secret weapon.
The celebrity chef, known for his comfort food classics, has shared an unusual yet simple trick that could change how you cook forever — washing onions before cooking them.
Jamie Oliver shared a tip he swears by for his tuna and prawn linguine on his social media which includes rinsing sliced onions under cool running water to reduce their sharpness and bring out a subtle sweetness in your pasta sauces.
In the , Jamie Oliver said: “Inspired by my time cooking with Nonna Rosanna, this prawn & tuna linguine is an absolute joy.
“I’m using her trick of washing sliced onions to make them milder, and that moisture also helps to add extra sweetness as they cook!”
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Wash sliced onions to make your pasta dish taste better (Image: Getty)
The features ingredients like saffron, anchovies, and roasted pistachios, creating a delightful mix of savory and nutty notes that pair perfectly with the seafood.
The dish is packed with rich, vibrant flavours, with a combination of fresh seafood balanced by the sweetness of the onions and the tangy kick from white wine vinegar.
To create the iconic prawn and tuna pasta dish, the chef’s includes finely slicing the onions and soaking them in water before adding them to a pan with prawn heads, oil, and cinnamon.
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As the mixture sizzles, add anchovies and let the onions soften.
Meanwhile, prepare the prawns, steep saffron in boiling water, and chop tuna and parsley.
Once the pasta is nearly done, combine everything, adding the saffron-vinegar mix and tossing with starchy pasta water, pecorino rind, and pistachios for a delicious and well-balanced dish.
Rinsing an onion under cool running water before cooking will help reduce its sharpness and adds a nice crispness to the dish.
Simply blot them with kitchen paper afterward to remove any excess moisture.
Washing onions before cooking them will create a delicious balance between sweet and sour and the chef also recommended adding vinegar for contrast.